Ingredients
6
6 servings
- •1 medium butternut squash, diced
- •3 tablespoons olive oil, divided
- •1 tablespoon garlic powder
- •1 (16 ounce) package gnocchi
- •2 cloves garlic, chopped
- •½ pound kale, chopped
- •¼ cup vegetable broth
- •¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place squash in a bowl and sprinkle with 1 tablespoon olive oil and garlic powder. Spread onto a rimmed baking pan.
- Roast in the preheated oven until easily pierced with a fork, 20 to 25 minutes. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
- Heat remaining oil in a large frying pan or work over medium-high heat. Saute garlic in the hot oil for 1 minute. Add kale and vegetable broth, cover, and cook for 2 to 3 minutes. Uncover and continue to saute kale until wilted and tender, about 5 minutes. Turn off heat and mix in gnocchi, squash, and Parmesan cheese.
Nutritional Facts
Per 6 servings
- Calories: 302
- Carbohydrate: 43g
- Fat: 14g
- Fiber: 6g
- Protein: 7g
- Sugar: 5g
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